Thai
Khao Kha Moo
Thai five-spice braised pork leg is cooked until tender and glossy, then served over jasmine rice with egg, pickled mustard greens, blanched greens, and a sharp chili vinegar. The broth should taste gently sweet, salty, aromatic, and rich from the pork skin.
Watch it madeThai Cookbook TV · 15:17
Ingredients
- Bone-in pork hock or pork leg, skin on700g
- Jasmine rice, cooked2 cups
- Hard-boiled eggs, peeled2
- Pickled mustard greens, rinsed and sliced1/2 cup
- Chinese broccoli or gai lan120g
- Coriander roots, chopped3
- Garlic cloves6
- White peppercorns1 tsp
- Cinnamon stick1
- Star anise2 pods
- Five-spice powder1/2 tsp
- Palm sugar2 tbsp
- Light soy sauce3 tbsp
- Dark sweet soy sauce1 tbsp
- Thai seasoning sauce1 tbsp
- Oyster sauce1 tbsp
- Salt1/2 tsp
- Water or pork stock5 cups
- Vegetable oil2 tbsp
- Fresh red or green Thai chilies4
- Garlic clove for sauce1
- White vinegar3 tbsp
- Sugar for sauce1 tsp
- Salt for sauce1 pinch
- Fresh coriander leaves2 tbsp
Method
- Pound the coriander roots, 6 garlic cloves, and white peppercorns into a coarse paste.
- Pat the pork hock dry, then sear it in the vegetable oil in a heavy pot until the skin and meat are browned all over.
- Remove the pork, lower the heat, add the palm sugar, and cook until it melts into a deep amber caramel.
- Stir in the pounded paste, cinnamon stick, star anise, and five-spice powder until fragrant.
- Add the water or pork stock, light soy sauce, dark sweet soy sauce, Thai seasoning sauce, oyster sauce, and salt, then bring to a boil.
- Return the pork to the pot, reduce to a gentle simmer, cover partly, and braise for about 2 hours, turning occasionally, until the meat is very tender and the skin is silky.
- Add the hard-boiled eggs during the last 30 minutes so they absorb the braising liquid.
- Taste the braising liquid and adjust with a little soy sauce, palm sugar, or salt so it is balanced, savory, lightly sweet, and aromatic.
- Blanch the Chinese broccoli in boiling water until bright green and tender-crisp, then drain.
- Simmer the sliced pickled mustard greens in a small ladle of the braising liquid for 5 minutes.
- Make the chili vinegar by pounding the Thai chilies and 1 garlic clove, then mixing with white vinegar, sugar, and a pinch of salt.
- Slice or pull the pork into bite-size pieces, keeping some tender skin attached.
- Divide the jasmine rice between two plates, spoon over pork and braising sauce, and add one egg, pickled mustard greens, and Chinese broccoli to each plate.
- Garnish with coriander leaves and serve with the chili vinegar on the side.
Common questions
Can I substitute pork hock with another cut for Khao Kha Moo?
Yes. Pork shoulder, pork shank, or bone-in pork belly work well if pork hock isn’t available. Choose a cut with some fat and connective tissue so it braises tender. Lean cuts will turn dry and less silky.
How long does Khao Kha Moo need to braise until tender?
Plan on about 2 hours at a gentle simmer, sometimes 2 1/2 hours depending on the size of the pork and your pot. It’s ready when the meat easily pulls apart and the skin feels soft, not rubbery.
What are the most common mistakes when making Khao Kha Moo?
The biggest mistakes are boiling too hard, which toughens the pork, and caramelizing the sugar too dark, which makes the sauce bitter. Also avoid under-seasoning early; braising liquid should taste slightly stronger than you want the finished dish to taste.
How should I store and reheat leftover Khao Kha Moo?
Cool it quickly, then refrigerate pork, eggs, and braising liquid together in a sealed container for up to 4 days. Reheat gently on the stovetop or in a covered microwave dish with a splash of water to keep the pork moist.
What should I serve with Khao Kha Moo besides rice?
Serve it with the braised egg, sliced pickled mustard greens, and blanched Chinese broccoli or gai lan. A spoonful of the reduced braising sauce over the rice is essential, and a chili vinegar or fresh chilies are a great extra.